1958 Tasting Notes
After weeks of too-warm weather, break-yer-neck schedules, and two wearying sojourns out of state, it was pure bliss to tool around the yard on the mower mulching up leaves and watching the sun through the oranges and yellows still on the trees. It was even chilly enough I had to warm up when I came inside! Bliss.
This was my warmer upper. Not stellar, but respectably decent. The chocolate flavor is mild, but you can detect it. A little half and half accentuates it nicely. And after clutching the cup for a while, I can feel my fingers again.
Oh, how good to be home where the tea doesn’t taste like plastic hotel utensils or coffee spit (Keurig)!
Enjoyed a cup of this after a cool saunter through our local Third Thursday event (medium-size town in a predominantly rural area throwing an urban-style street fair). Nice balance of flavors without any tartness. Next time, to autumn it up, I’m thinking about chunking in a cinnamon stick. Yes, autumn is a verb.
Thoughtful and great-hearted tea friend brought me a sample pack for a lovely Monday afternoon surprise.
Dry, this smells superlative. There should be candles and potpourri all over my house with this scent. There should be poems written to it. I walked out of the office all the way to my car with the pack open and under my nose. Apple fruity goodness.
Steeped, you taste the fruit first. General fruit, then apple, then the kiwi at the back of the throat as you swallow. Mellow, ripe harvest fruit; not tropical drink with an umbrella. For the first run, I erred on the side of caution and kept steep time to 2:30, but it could have gone a little longer without bittering up. This one is going on the shopping list for my next run to Savoy.
After cleaning up a pound of rather roughly shelled pecans, I ended up with a quarter cup or so of pecan schmutz…not shells, just bits that broke off. Smelled nutty lusciously, and I couldn’t bear to throw them away.
So I didn’t. Tossed a pinch into a cup of plain bulk Ceylon this morning for a sweet, smooth autumn treat. I think I could’ve given it another minute to strengthen up the pecan profile; maybe a little dairy to bring it out, but it was tasty all the same. And I’ve got more nut schmutz to experiment with.
But since schmutz tea doesn’t sound very elegant, what do you think about Cracked Pecan Ceylon?
My favorite local bulk tea venue has a keemun I really like (they stock a lot of Frontier Organic Co-op teas, but I don’t think this is one of them). A while back, at the same spot, we picked up an ounce of maple syrup powder to see what it could do.
After adding (b) to (a), I discovered that what it can do is make a really pleasant sweetener, although I’m going to have to work with proportions to find the “sweet spot,” if you will. Takes about a teaspoon to make the maple kick in, which makes for a slightly sweeter cup than I general go for.
With that said, keemun-maple is an absolutely fitting autumn blend and I will keep tweaking!